Spicy Black Bean and Sweet Potato Stew
Nutrition Information
  • Serves: 8 bowls
  • Serving Size: 1 bowl,
  • Calories: 340,
  • Fat: 9 g,
  • Carbohydrates: 51 g,
  • Sodium: 610 mg,
  • Fiber: 14 g,
  • Protein: 10 g,
  • Cholesterol: 0 mg
Type: Entree
Cuisine: Stew
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 2 tablespoons olive oil
  • 2 cups onions, finely chopped
  • 2 tablespoons fresh ginger, minced
  • 2 teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon black pepper
  • 1 ½ pounds red sweet potatoes, peeled & cut into ½” cubes
  • 2 cups orange juice
  • 1 cup vegetable broth
  • 1 tablespoon garlic, minced
  • 2 (15-ounce) cans black beans, rinsed, drained
  • 1 (4-ounce) can roasted diced green chilies
  • 1 red bell pepper, chopped
  • Salt and pepper, to taste
  • 2 avocados, peeled, cored, & chopped
  • More Topping Suggestions: Low fat sour cream or plain Greek yogurt, chopped red or green onion, fresh cilantro, orange wedges
Instructions
  1. Heat oil in large, heavy pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder, cumin, and black pepper and stir 2 minutes.
  2. Add sweet potatoes, orange juice, broth, and garlic. Bring to boil. Reduce to medium heat, cover and simmer until sweet potatoes are almost tender, about 15 minutes.
  3. Stir beans, chilies, and bell pepper into sweet potato mixture. Cover and simmer until tender, about 15-20 minutes longer. Portion into bowls and garnish with avocado and other toppings.
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